Yvette’s Yellow Layer Cake and Chocolate Frosting

5 cups cake flour

2 tsp baking soda

2 tsp salt

8 eggs (separated)

1 lb butter

1 tsp vanilla

2 cups buttermilk

2 cups sugar

Pre-heat oven to 350 degrees

Cream butter and sugar with electric mixture until very smooth and creamy (must blend for a long time).

Separate eggs. Set whites aside.

Add yolks to butter/sugar mixture. Blend well.

Sift together flour, salt, and baking soda.

Add flour mixture to batter, alternating with buttermilk.

Add vanilla to mixture. Blend.

Beat egg white with electric mixer until soft peaks form.

Gently fold egg whites into batter using a wooden spoon or spatula.

Line baking pans with waxed paper (cut to fit bottom). Grease ONLY sides of pan with margarine. Pour batter into pans until about ¾ full. Bake at 350 degrees until golden. Test center with toothpick.

Yvette’s Creamy Chocolate Frosting

1 stick butter

Evaporated Milk

3 boxes powdered (confectioner’s) sugar, sifted

1 tsp vanilla

Hershey’s PowderedCocoa (in brown can)

Sift powdered sugar.

Combine butter and powdered sugar using electric mixer.

Add evaporated milk slowly until consistency for frosting is reached (smooth but stiff).

Add vanilla.

Add cocoa until desired chocolate taste is reached.

After layers cool, frost between layers and around top and sides of cake.